Bột mì trắng hữu cơ làm bánh mì

The protein content is spot on for a proper sourdough—my dough held its shape beautifully and sprang up in the oven far better than with my usual supermarket flour. I’ve already gone through two bags this month and the texture of the crumb is consistently soft and airy.

First batch of loaves came out with a beautiful rise and that chewy crumb I've been chasing—the protein level here is spot on for a strong white. It's become my go-to for weekly baking, no fuss, just reliable results every time.

The protein content in this flour really does the job—my dough came together with a beautiful, elastic structure that was a joy to knead. I’ve already baked three batches of rolls and each one had a lovely, open crumb. It’s become my go-to for weekends.